Sunday, 12 August 2007

Circa 2002

Pork belly may have stopped being fashionable on restaurant menus in 2002 but that doesn’t mean it still isn’t a superbly succulent cut of meat. With its moist flesh and a skin begging to be crisped, it is destined for the roasting tray. Biting into it is a unique textural experience with the crunchy skin yielding to sweet, succulent flesh. Fortunately I’m not a girl who is afraid of a bit of fat but I do recognise you have to treat it correctly. With a little bit of preparation a perfectly crisp finish is guaranteed. Pairing it with aromatic Asian spices ensures the perfect flavours to cut through the richness. Time for a revival? I think so.

To ensure a crisp skin pour hot water over the pork belly, fat side up. Dry thoroughly with paper towels and set aside to dry completely.

In a mortar and pestle combine the garlic, star anise, Sichuan pepper, five-spice and chilli paste with the sesame oil.

Score the fat of the pork lightly and then rub the mixture all over the pork, particularly into the incisions you have made on the skin

Preheat the oven to 220C. Prepare a baking tray with rack by filling it 1/3 of the way up with warm water. Scatter the ginger over this. Place the pork skin side up on a rack suspended over the water.

Allow to roast for 30 minutes and then turn the oven down to 180C and allow to cook for another 20 minutes. Your pork should be sufficiently moist and succulent not to require a sauce although any sort of soy reduction would work well. Slice thickly and serve with rice and gai lan.

I've been looking forward to pork belly all summer! Almost time to buy some here. You know, it's still in a lot of the good restaurants here. As long as it's local/ organically farmed, chefs are still excited about it. I guess we're behind you guys on the pork belly curve! Gorgeous recipe.

I have a (rather flexible) rule that I cook and eat fairly healthy, low fat food at home. When I go out for a meal, however, I eat whatever I want. It works well for me expect when it comes to pork belly! I love it and you just do not get it in restaurants just now! This sounds delicious. Reminiscent of a Simon Hopkinson recipe I tried once and died for. Great post!

I think it's already making a comeback. I have had it twice this year. Once at Aria in Sydney and secondly at Amisfield Winery Restaurant in Central Otago ,NZ. Amisfield has just been named the best winery restaurant in NZ. I have never cooked it myself and I'm impressed with your efforts.

Hi there, Truffle! It's so nice to hear from a fellow Australian Food Blogger. Thanks for visiting my blog, yours is AMAZING! There are so many foodies out there and it would take almost forever to discover all of them, so I'm very glad to be acquainted with you. My favourite cut of pork happens to be Pork Belly and I love the spices that you've included in your recipe. I make a similar roast pork once in awhile. Your travel pics are awesome too! I will be sure to visit again soon!